garlic confit tomatoes
- 600g vine-ripened cherry tomatoes
- ¼ cup (40g) black olives
- 6 garlic cloves, sliced
- 6 basil sprigs
- ⅓ cup (80ml) extra virgin olive oil
- sea salt and cracked black pepper
- basil leaves, to serve
- Preheat oven to 180°C.
- Cut 2 x 40cm sheets of non-stick baking paper+ and place on a large baking tray, side by side. Add the tomatoes, olives, garlic, basil, oil, salt and pepper to the middle. Gather the edges of the paper together to form a bag and secure with kitchen string.
- Bake for 25 minutes or until the tomatoes are soft but still hold their shape.
- To serve, carefully open each bag and top with basil leaves. Serves 4
+ We used Glad to be Green® Compostable Brown Paper.
© DONNA HAY GROUP
